Is it possible that Chinese Almond cookies are made with Jiffy cornbread mix?

Question by : Is it possible that Chinese Almond cookies are made with Jiffy cornbread mix?
I love chinese almond cookies but I’ve noticed whenever I pick up my food, my food is usually in a huge Jiffy cornbread box. Then it dawn on me, the cookies sort of taste like Jiffy cornbread with flavoring mixed in.

Is it possible I am eating Jiffy flavored cornbread mixed with a few additional ingredients…
Based on the recipe, Jiffy could be used in making the cookies

Best answer:

Answer by saved_by_grace
Anything is possible. They might use Jiffy where you get yours. The local Chinese food places here don’t use it for theirs. They do not taste anything like cornbread.

Know better? Leave your own answer in the comments!

  1. sunflower says:

    I don’t think so. I love them too, but they don’t taste like they use jiffy cornbread mixes to me. I could be wrong, but I’d be surprised if I was to find out that they were made with it.

  2. jonni_hayes says:

    Chinese Almond Cookies
    Chinese almond cookies are lighter and more delicately flavored than many other types of cookies.
    2 cups flour
    1/2 teaspoon baking powder
    1/2 teaspoon baking soda
    1/8 teaspoon salt
    1/2 cup butter
    1/2 cup shortening
    3/4 cup white sugar (can add up to 2 more tablespoons, if desired)
    2 eggs
    2 1/2 teaspoons almond extract
    1/4 pound whole, blanched almonds (one for each cookie)
    1 egg, lightly beaten
    1.Preheat oven to 325 degrees Fahrenheit (162.5 degrees Celsius).
    2.In a large bowl, sift the flour, baking powder, baking soda, and salt. In a medium bowl, use an electric mixer to beat the butter or margarine, shortening, and sugar.
    Add the eggs and almond extract and beat until well blended. Add to the flour mixture and mix well. The dough will be very dry and crumbly at this point, but don’t worry – that is what it’s supposed to be like.
    3. Use your fingers to form the mixture into a dough, and then form the dough into 2 rolls or logs that are 10 to 12 inches long. Wrap and refrigerate for 2 hours (this will make it easier to shape the dough into circles).
    4. Take a log and lightly score the dough at 3/4 inch intervals so that you have 15 pieces and cut the dough. Roll each piece into a ball and place on a lightly greased cookie tray, approximately 1 1/2 inches apart. Place an almond in the center of each cookie and press down lightly. Repeat with the remaining dough.
    5. Brush each cookie lightly with beaten egg before baking. Bake for 15 minutes to 18 minutes, until golden brown. Cool and store in a sealed container.

  3. curious connie says:

    Of course not.

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